Natural Smoked Haddock Fillets (Skinless) in Pontypool

Originally devised as a method of preserving fish, smoking also adds a different dimension to the taste and texture. Haddock takes the smoking process especially well, and cold smoked fillets provide the basis of any great kedgeree or fish pie. The bright yellow colour often associated with Smoked Haddock is a dye, historically used to compensate for a reduced smoking time, which lowered the cost. While dye is still used, most demand is for natural Smoked Haddock, which has a subtle, beige colour and much better flavour.